back to cookbook
Pepper Soup
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
157
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 157 cal. | (7 %) | ||
Protein | 5 g | (5 %) | ||
Fat | 9 g | (8 %) | ||
Carbohydrates | 14 g | (9 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 9.1 g | (30 %) |
more nutritional values
Vitamin A | 0.4 mg | (50 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 10.9 mg | (91 %) | ||
Vitamin K | 48.9 μg | (82 %) | ||
Vitamin B₁ | 0.2 mg | (20 %) | ||
Vitamin B₂ | 0.2 mg | (18 %) | ||
Niacin | 2.9 mg | (24 %) | ||
Vitamin B₆ | 1 mg | (71 %) | ||
Folate | 243 μg | (81 %) | ||
Pantothenic acid | 1.1 mg | (18 %) | ||
Biotin | 12.6 μg | (28 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 472 mg | (497 %) | ||
Potassium | 852 mg | (21 %) | ||
Calcium | 55 mg | (6 %) | ||
Magnesium | 56 mg | (19 %) | ||
Iron | 1.9 mg | (13 %) | ||
Iodine | 5 μg | (3 %) | ||
Zinc | 0.7 mg | (9 %) | ||
Saturated fatty acids | 1.3 g | |||
Uric acid | 58 mg | |||
Cholesterol | 0 mg | |||
Complete sugar | 12 g |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Red Bell pepper
- 400 milliliters vegetable stock
- freshly ground peppers
- salt
- Chili powder (as desired)
- 1 small Eggplant
- olive oil
back to cookbook
print shopping list
Preparation steps
1.
Grill the peppers on all sides until the skin blisters. Halve them, remove seeds and mash them into a pulp. Boil the vegetable stock with the pepper pulp. Simmer for 2-3 minutes, then season with pepper and chili. Add salt to taste.
2.
Cut eggplant into small cubes and cook in heavily salted water for 5-10 minutes. Heat 5 tablespoons of oil in a pan and fry the eggplant cubes until golden brown. Season with salt and pepper. Serve the pepper soup with the fried eggplant.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week